Raw food recipe
This thick and smooth spread tastes just like those yeast extracts but it’s much milder so you can use more of it. The miso has to be the darkest you can find to get that flavour.
Keeps for up to four weeks when refrigerated in a sealed container.
40g raw coconut butter
50g raw cashew nuts
15g dark unpasteurised miso
Juice of 1 lemon
Soak the nuts for around twenty minutes. Gently melt the coconut butter at a low temperature. Strain the nuts and discard the soak water.
Add all ingredients to a high-speed blender and blend until very smooth.
Pour into a tub or dish and leave to set for a few hours in the fridge before using.
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